Brown Rice

Unless you go to a rice specialty shop, you wouldn't see much unpolished brown rice on the shelf, instead you will see various types of brown rice and grains to mix with your usual white rice. In general, brown rice needs to be polished to get rid of the bran, or cooked in a pressure cooker to soften the rice. But the brown rice you see in the supermarkets are mostly the easy cook types which allows you to cook in the same way as white rice.

The most common brown rice/grain are:

Easy Cook Genmai (ふつうに炊ける玄米）Easy Cook Brown Rice - This brown rice can be cooked in the same way as the white rice.

Hatsuga-Genmai（発芽玄米）Germinated Brown Rice - This rice is softer than brown rice yet it retains the health benefits of brown rice.

Gokoku-mai（五穀米）Five Grain Rice - A mixture of various grains and beans.

Oshi-mugi（押し麦）Pressed Wheat - Wheat that is pressed for easy cooking. It contains more 20 times more fiber than white rice.

Health conscious people will mix some brown rice to the white rice. I personally mix germinated rice to the white rice (1 part to 2 or 3 parts). Most brown rice does not need rinsing but make sure you check the package.

You will see the brown rice and pressed wheat in small packages as they are mainly for mixing with the white rice.

service

Information

Please do not use photos or recipes on this website without written permission. Photos of students shown on this site are to be displayed on this site only and would require their consent for using elsewhere. Thank you for your understanding. ​